07 Jan 2011, Posted by admin in MEET, 0 Comments
Once upon a time in a powdered-sugar dusted San Fernando Valley storefront, an Armenian candy maker spent his days patiently tending to the sugar syrup bubbling in his giant copper caldron. He delicately flavored each batch with citrusy drops of bergamot oil, the scent of roses or various fruits, then poured the candy into wooden trays to cool into gelée-like locum (Turkish delight).
So begins the tale that Armand Sahakian, owner of Nory Candy and Pastry, will likely tell his children one day about his mentor, 71-year-old Dickran Jibilian.
That this story is real, not one of C.S. Lewis’ Turkish delight-filled Chronicles of Narnia fantasies is clear from the Winnetka shop’s parking lot, where the weathered Nory Locum sign is wedged between those for a nail salon and dry cleaners. Get the full story in today’s Los Angeles Times Food section….